Ingredients

For the Pasta Dough:

• 550g Pasta Flour 
• 6 St. Ewe rich Egg Yolks only
• 4 Whole rich Yolk St. Ewe Eggs  
• 2 tbsp Olive Oil  

• 2 tbsp Olive Oil 
• 150g Smoked Pancetta  
• 200g Cornish Sausage Meat  
• 20g Garlic Puree  
• 100g good quality Chicken Stock  
• 60g great quality Crème Fraiche 
• Zest and Juice of 1 Lemon
• A spring of Picked Thyme  
• A pinch of Cornish Sea Salt and Black Pepper  
• 50g salted Cornish Butter  
• Large handful Chopped Parsley  
• Parmesan to finish

Tools

• Lasagne Roller
• Pasta Cutter Tagliolini Chef Attachment

Method

For the Pasta Dough:

1. Place the flour into the bowl of your Kenwood mixer and combine with the dough hook on medium speed until it forms a firm dough. Once formed knead the dough until it has some spring in it, usually 4- minutes, a good way to test is to press your thumb into the dough, if it springs right back its ready, wrap in cling film and leave in fridge for 1 hour to rest. 
2. Using the pasta machine attachment on your Kenwood roll out your dough starting at 0 going down to 6 go down two numbers at a time
3. Change the attachment to the tagliatelle cutter and run through the pasta to cut into beautiful tagliatelle  
4. Hang on a pasta rack or suspended rod (a rolling pin between two tall containers works well), allow the pasta to dry for 20-30 minutes before cooking. 

1. Start by rolling your sausage meat in to 20g balls,
2. In a frying pan cover the balls with the chicken stock and the picked thyme, lightly season with Cornish sea salt and black pepper
3. Poach the balls for 5 minutes, turning halfway through, just to start the cooking process.
4. Meanwhile in a heavy based pan heat your olive oil over medium to high heat. Start by placing your pancetta into the pan and leaving to stick creating a lovely caramelization on the pancetta. 
5. Once the bacon is starting to brown add your sausage balls, keep the stock back for later
6. Once the bacon and sausage balls have some colour add your butter, let this really cook the bacon and sausage balls until golden brown
7. Then add your garlic puree and retained stock, reduce slightly until you have a sauce like consistency.
8. In a pan of salted boiling water, cook your pasta until al dente this should take 2 – 3 minutes but always check a small piece every minute to ensure you are happy with the cooking. 
9. Once happy with the cooking off the pasta drain off and go straight into the pasta sauce
10. Finish with zest, juice, crème fraiche, parsley and the egg yolk, fold this through the pasta and sauce until the sauce glazes and sticks to the pasta, ensure the sauce and pasta are both very hot when you add the egg this will help the process.
11. Finish the dish with a sprinkling of parsley, a grating of parmesan and a drizzle of olive oil.